How to make it

  • 1. Proof the yeast, if using.
  • 2. Put the flour in a large mixing bowl.
  • 3. Add the salt and parsley and mix.
  • 4. Make a well in the centre of the flower and drop in the eggs & egg yolks.
  • 5. Mix well and adjust with a bit of flower or water until you get a nice ball of dough that pulls away from the sides of the bowl and is elastic but not sticky.
  • 6. Put this on a floured cutting board and knead at least 50 times. If you have a gizmo with dough hooks, now is the time. The dough should be stiff but not hard.
  • 7. After kneading, put it back in the bowl, cover & let it rest for 30 minutes, or so. Longer, if you used yeast.
  • 8. Divide the ball into 4 parts and roll each one out to the desired thickness. I happen to like my noodles fairly thick, about 1/8” (3cm) but whatever suits you. See Photo
  • 9. Roll the sheet up and cut to the desired width using a sharp knife. Again, I like my noodles a bit wide, about ½ to ¾” (10 to 15cm) but whatever works for you.
  • 10. Unroll each noodle and lay on a cloth of some sort. If you are going to dry some of these for use later this is the time to set these aside and cover them with a dish cloth. Depending on how thick they are, it can take several hours for them to dry out. Drop the noodles into a very large pot of boiling water one at a time to keep them from sticking together.
  • 11. I boil my thick and wide noodles about 15 minutes but thinner & skinnier noodles could be cooked a bit less. These noodles do not become soft and gooey, like the packaged ones do, if boiled a bit extra so don’t worry over much; just get them done. Have a nibble after 10 minutes or so to check.
  • 12. I cook this lot in two batches and rinse each one under cold water when it’s done.
  • 13. If you’re going to freeze some for later just put them in a re-sealable bag and into the freezer.
  • 14. If you’re going to use these with a sauce like Alfredo or in chicken soup, you may want them fairly thin and narrow but if you’re going to do them with a little butter and a sprinkle of Parmesan cheese, as a side dish, the thicker ones are better. Enjoy.
  • If you have a pasta machine, divide the dough into 4 parts and use it for steps 8, 9,& 10.. See Photo
  • These last several days in the fridge and months in the freezer.
Hand cut pasta   Close
The machine   Close

Reviews & Comments 1

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  • Good4U 8 years ago
    Great post! Question when do you add the yeast, if using it?
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